Red Lake Nation Wild Rice and Quinoa Salad Recipe

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This recipe for Red Lake Nation Wild Rice and Quinoa Salad, by Renata Chalmers, is from The Foods We Love to Eat,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Quinoa: In a dry med skillet or sauce pop, toast 1 cup quinoa on medium heat until light brown and fragrant. Add two cups water, a sprig of thyme and allow to simmer for 5 minutes. Cover pot and remove from heat. The quinoa will steam and finish cooking off the heat. Fluff with a fork and spread on a cookie sheet and allow to cool.

While the Wild Rice and Quinoa are cooking pick herbs and chop vegetables. Keep ingredients separate until ready to serve. When ready to assemble the salad, place mixed greens in a bowl add quinoa, wild rice and remaining vegetables/herbs. Gently toss ingredients. Drizzle olive oil to coat and add the lemon juice. Season to taste with salt and pepper. Garnish with chopped scallions, diced tomatoes and crushed hazelnuts. Serve immediately.

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